From the Pizzeria Vetri Test Kitchen: Savory Strudel

Photo by Brad Spence

By Danya Henninger

Pizzeria Vetri is set to open on Callowhill across from The Barnes this summer, and the test kitchens are firing up. Yesterday Marc Vetri and Brad Spence posted images of a possible menu item, something that looks like a savory strudel - nuggets of dough rolled up with mortadella and bufala ricotta and pan baked.

Spence tells us the chefs picked up an Italian book by Roman chef Gabriele Bonci - who has been called “the Michelangelo of pizza” - and have been messing around with different styles of dough. They're also playing with square pizzas, which Spence has been making at Amis for a few years now. Whatever the pizzeria does end up serving, we’re pretty sure we’ll want to eat it.